New Spring Lunch and Dinner Menus Have Sprung at Provenance

Executive Chef and Restaurateur Cathy Pavlos has introduced new Lunch and Dinner menus for spring at her garden-to-table concept, Provenance. Considered a hidden gem tucked away in Newport Beach’s Eastbluff Village Center, the new seasonal menu features classic Wine Country cuisine presented with a bold twist. Chef Cathy’s menu features fresh, flavorful ingredients, many of which are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden.

Following are the new offerings on the Provenance Spring Lunch menu:

SPRING SALADS
Provenance Ancient Grains Super Chop: 12 Super Veggies and Herbs, Quinoa, Farro, Assorted Seeds, Ricotta Salata Cheese, Sherry Vinaigrette and your choice of either an All Natural Grilled Chicken Breast or Half of a California Avocado
Kale Caesar!: Kale, Little Gems Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers, Lime Caesar Dressing
Ahi Californian: Blackened Barely Seared Ahi, Frissee Lettuce, Asparagus, Arugula, Green Beans, Blood Oranges, Fennel, Green Onions, Black Moroccan Olives, Pickled Mustard Seeds, Basil Pesto Vinaigrette

WINTER HARVEST
Charred Asparagus: Deviled Cage Free Eggs, Applewood Smoked Bacon, Frissee, Ribbons of Prosciutto, Capers, Tarragon, Ricotta Salata Cheese, Warm Bacon and Pancetta Vinaigrette
Pan Roasted Cauliflower Kung Pao!: Apples, Black Vinegar, Cashews, Cilantro, Ginger, Green Onions, Chilis de Arbol
Ginger and Curry Roasted Carnival Baby Carrots: Avocado, Cilantro, Crispy Artichoke Hearts, Sriracha Yogurt, Cilantro-Macadamia Nut Pesto, Dukkah
Not your Mom's Greens Platter: Broccoli, Rappini, Haricot Vert, Edamame, di Stefano Burrata Cheese, Organic White Miso, Ginger, Globs of Black Sesame-Peanut Butter Jam, Torn Herbs, Roasted Rice Sea Salt

FEATURES & EXTRAS
Fish and Puppies: Pan Seared Wild Pacific Sandabs, Herbed Hush Puppies, Cabbage and Kale Slaw, Chipotle Tartar Sauce
Pot Pie of the Day: accompanied by a small Garden Green Salad
Basket of Scratch Biscuits (3): Honey Butter

FORK & KNIFE SANDWICHES
Grilled All Natural Chicken Breast “Tuscan Style”: Fresh Burrata Cheese, Roasted Tomatoes, Roasted Peppers, Heirloom Spinach, Basil Pesto Aioli on Ciabatta Bread
Maple Leaf Farms Duck Breast Rueben: Swiss Cheese, Green and Red Slaw, Pickles, Bloody Mary Dressing, Deli Rye
All Natural Boneless Beef Shortribs + Grilled Cheese: Havarti Cheese, Sweet and Sour Onions, Pickles, Dijon, Parmesan Cheese on Brioche Toast
Rack of Snake River Farms Pork Belly Buns (3): All Natural Pork Belly, 5 step cooking process, Made-In-House Steamed Buns, House Pickled Veggies, Leeks, Cilantro, Green Onions, Pickled Mustard Seeds, Asian Style Mustard and Sriracha Aioli

Following are the new offerings on the Provenance Spring Dinner menu:

STARTERS & LOCAL FAVORITES:
Black and Blue Ahi “Ceviche Style”: Tiradito Marinade, Mango, Radishes, Micro Garden Greens
Snake River Farms’ Heritage Pork Belly on Brioche Toast: Deviled Eggs and Wicked Avocado Mash, Dukkah

VEGGIE INTERMISSION:
Charred Asparagus: Deviled Cage Free Eggs, Applewood Smoked Bacon, Frissee, Ribbons of Prosciutto, Capers, Tarragon, Ricotta Salata Cheese, Warm Bacon and Pancetta Vinaigrette
Pan Roasted Cauliflower Kung Pao!: Apples, Black Vinegar, Cashews, Cilantro, Ginger, Green Onions, Chilis de Arbol
Ginger and Curry Roasted Carnival Baby Carrots: Avocado, Cilantro, Crispy Artichoke Hearts, Sriracha Yogurt, Cilantro- Macadamia Nut Pesto, Dukkah
Not Your Mom's Greens Platter: Broccoli, Rappini, Haricot Vert, Edamame, di Stefano Burrata Cheese, Organic White Miso, Ginger, Globs of Black Sesame-Peanut Butter Jam, Torn Herbs, Roasted Rice Sea Salt

SEASONAL SALADS:
Kale Caesar!: Kale, Little Gems Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers, Lime Caesar Dressing
Shaved Brussels Sprouts Salad: Crispy Prosciutto, Walnuts, Dried Apricots, Arugula, Celery, Scallions, Shaved Parmesan Cheese, Champagne-Dijon Vinaigrette
Asparagus + Green Bean Salad: Frissee, Feta Cheese, Blood Oranges, Fennel, Leeks, Black Moroccan Olives, Pickled Mustard Seeds, Pistachio Vinaigrette

THE MAIN COURSE:
Pan Seared Wild California Snapper + Clams: Heirloom Spinach, Snow Peas, Corn, Salsa Verde
Pan Roasted All Natural Half Chicken: Asparagus, Pan Potatoes, Edamame Beans, Roasted Tomatoes, Carrots, Garlic-Chive-Citrus Butter, au Jus
Paprika and Black Pepper Rubbed Maple Leaf Farms Duck Breast: Quinoa and Farro with Kumquats and Jalapenos, Mustard-Sherry Sauce, Cilantro, Miso-Almond Butter
Meaty All Natural Beef Boneless Shortribs: Chili, Bitter Chocolate and Sherry Braise, Puree of Roasted Cauliflower and Celery Root, Crispy Brussels Leaves, Baby Carrots
All Natural Prime Flat Iron Cowboy Steak (8oz): Buttermilk Onion Rings, Borracho Beans, Corn Bread, California Ketchup, Deconstructed Chimi Pico de Gallo, Torched Jalapeno and Green Onion

“Our menu’s transition into spring is the boldest yet! We're beefing up classic dishes with exciting twists of our own,” commented Chef Cathy who oversees the innovative kitchens at both Provenance in Newport Beach and sister-concept Lucca Cafe in Irvine. “The new dishes presented on our spring menus satisfy the diner with feelings of both comfort and curiosity."

Chef Cathy’s new Spring menu features dishes that shine the spotlight on Provenance’s beautiful organic vegetables. The addition of dishes like her Pan Roasted Cauliflower Kung Pao, which features crisp apples, black vinegar, cashews, cilantro, ginger, green onions, and chili de arbol prove that vegetables deserve to take center stage. In contrast, Provenance also offers powerful, protein-packed dishes which boast humanely and naturally raised meats including Duck Breast from Maple Leaf Farms and Pork Belly from Snake River Farms. These dishes are complemented and with rich scratch ingredients like Chef Cathy’s housemade Miso-Almond Butter, Black Sesame-Peanut Butter Jam, and a Garlic-Chive-Citrus Butter.

More information is available by calling 949-718-0477 or visiting http://www.ProvenanceOC.com.

Contact Information & Hours
Provenance is located in the Eastbluff Village Center (2531 Eastbluff Drive).
The restaurant is open seven days a week with hours as follows:
Monday – Friday
11 a.m. – 2 p.m. lunch
5 p.m. – 9 p.m. dinner
(Bar open until 10:30 p.m.)

Saturday
5 p.m. – 9 p.m. dinner
(Bar open until 10:30 p.m.)

Sunday
10 a.m. – 2 p.m. brunch
5 p.m. – 9 p.m. dinner
(Bar open until 10:30 p.m.)

More information is available by calling 949-718-0477 or visiting http://ProvenanceOC.com.

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